• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Halve, peel, and thinly slice onion. Finely dice tomatoes. Peel and mince garlic. Finely chop parsley leaves and stems. Halve ciabatta.

• Heat a large drizzle of oil in a large pot over medium-high heat. Add onion, a pinch of salt, and pepper. Cook, stirring occasionally, until softened, 3-5 minutes. • Add tomatoes, tomato paste, Tuscan Heat Spice, half the garlic, and half the parsley. Cook, stirring occasionally, until softened and fragrant, 2-3 minutes.

• Stir in seafood stock concentrate, chicken stock concentrate, vinegar, and 21/2 cups water (4 cups for 4 servings) to pot with veggies; season with 1 tsp salt (2 tsp for 4) and pepper. Bring to a boil, then reduce heat to medium; simmer until slightly thickened, 8-10 minutes.

• Meanwhile, in a small microwave-safe bowl, combine remaining garlic, 2 TBSP butter (4 TBSP for 4 servings), and a pinch of salt. Microwave until butter melts, about 30 seconds. • Place ciabatta, cut sides up, on a baking sheet; brush cut sides with garlic butter. Toast on top rack until crisp and golden, 5 minutes. Slice each ciabatta half on a diagonal to create triangles.

• Rinse shrimp and scallops under cold water, then pat dry with paper towels. • Add shrimp to pot with stew; simmer until opaque and cooked through, 3-4 minutes. • Add scallops; simmer until opaque and cooked through, 1-2 minutes more. Remove pot from heat. Season with salt and pepper.

• Divide cioppino between bowls. Garnish with remaining parsley. Serve with garlic toast on the side. Shrimp are fully cooked when internal temperature reaches 145°. Scallops are fully cooked when internal temperature reaches 145°.